CN101402908B - Method for improving ferment distilled spirit degree by distilling with vinasse - Google Patents
Method for improving ferment distilled spirit degree by distilling with vinasse Download PDFInfo
- Publication number
- CN101402908B CN101402908B CN2008101976415A CN200810197641A CN101402908B CN 101402908 B CN101402908 B CN 101402908B CN 2008101976415 A CN2008101976415 A CN 2008101976415A CN 200810197641 A CN200810197641 A CN 200810197641A CN 101402908 B CN101402908 B CN 101402908B
- Authority
- CN
- China
- Prior art keywords
- vinasse
- distilling
- days
- alcohol
- degrees
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Abstract
The invention utilizes a method for distilling spirit by vinasses so as to increase the alcohol content of fermented alcohol, which comprises the steps: sticky rice is taken as a raw material, dipped, steamed, cooked and put into a cylinder for diastatic fermentation; 5 days to 7 days after the diastatic fermentation, a post fermentation period starts; the spirit obtained in the last vinasse distilling is added in the post fermentation period; then, jar fermentation is carried out to obtain the fermented alcohol; and the obtained vinasse is fermented for anther 30 days to 45 days and then distilled to obtain a distilled alcohol with the alcohol content of 60 degrees to 65 degrees for the use in the next vinasse distilling. The method for distilling spirit by vinasses recycles waste vinasse, ferments and distills the waste vinasse again to obtain the distilled alcohol which is added into the last post fermentation period, thereby enhancing nutrition and reducing pollution. The method can obtain fermented alcohol with the alcohol content of 20 degrees to 30 degrees and increase the alcohol content by 5 degrees to 15 degrees when compared with common method.
Description
Technical field
The present invention relates to a kind of method of making wine, particularly a kind of method that distilling with vinasse liquor improves fermented wine wine degree that reclaims of utilizing.
Background technology
Existing fermentation wine dipper degree technology mainly relies on the interpolation edible ethanol, and the vinasse that squeezed are generally made feed or thrown away, and have so not only caused the waste of raw material, and the vinasse of abandoning have certain influence to environment.
Summary of the invention
The purpose of this invention is to provide a kind of vinasse that produce in the process of brewing alcoholic beverages that make full use of, reduce production costs, improve the method for fermented wine wine degree.
The present invention seeks to realize like this: a kind of method of utilizing distilling with vinasse liquor to improve fermented wine wine degree, it is characterized in that: glutinous rice soaks 24-27h in 25-30 ℃ of water, the moisture absorption amount is controlled between the 25-30%, boiling 15-30min under atmospheric pressure state, the cylinder temperature that falls is controlled at 23-26 ℃, add wheat koji and brewer yeast and carry out diastatic fermentation, treat that the rising of product temperature can drive rake for 4-7 ℃, enter the secondary fermentation phase after diastatic fermentation 5-7 days, add last round of distilling with vinasse gained liquor in the secondary fermentation phase, secondary fermentation phase leavening temperature is controlled at 13-15 ℃, time 25-35 days, obtains 20 °-30 ° fermented wine; The vinasse that obtain ferment in 25-30 ℃ of environment again and distilled in 30-45 days, obtain 60 °-65 ° liquor, use for next round.
The method of utilizing distilling with vinasse liquor to improve fermented wine wine degree provided by the invention, to lose poor the recycling, poor ferment again by losing, distill and obtain liquor, liquor is joined the wheel fermentation later stage again, reached the purpose that promotes nutrition, reduces pollution, by present method, can arrive the wine degree and be 20-30 ° fermented wine, can improve 5-15 ° than usual way wine degree.
Description of drawings
The invention will be further described below in conjunction with drawings and Examples.
Fig. 1 is a schema of the present invention.
Embodiment
Embodiment:
As shown in Figure 1, with glutinous rice is raw material, through soak 24-27h in 25-30 ℃ of water temperature, the moisture absorption amount is controlled between the 25-30%, finishes rice, the pouring rice process of soaking, boiling 15-30min under atmospheric pressure state then, require rice " outer hard interior soft, the interior no white heart loosens and do not stick with paste; mashed thoroughly and not, uniformity ".The stand cylinder that falls after meal, the cylinder temperature that falls is controlled at 23-26 ℃, adds wheat koji and brewer yeast and carries out diastatic fermentation, and the wheat koji add-on is a 160Kg/ ton rice, and the brewer yeast add-on is a 560g/ ton rice, treats that the rising of product temperature can drive rake for 4-7 ℃.Irritate ferment behind the altar in diastatic fermentation 5-7 days and enter the secondary fermentation phase, secondary fermentation phase temperature is controlled at 13-15 ℃, time 25-35 days, add last round of distilling with vinasse gained high spirit in the secondary fermentation phase, through obtaining 20 °-30 ° fermented wine after the squeezing, fermented wine obtains finished wine after clarifying, fry in shallow oil wine, irritating altar; Vinasse after the squeezing ferment to distill in 30-45 days in 25-30 ℃ of environment again and obtain 60 °-65 ° liquor, use for next round.
Claims (1)
1. method of utilizing distilling with vinasse liquor to improve fermented wine wine degree, it is characterized in that: glutinous rice soaks 24-27h in 25-30 ℃ of water, the moisture absorption amount is controlled between the 25-30%, boiling 15-30min under atmospheric pressure state, the cylinder temperature that falls is controlled at 23-26 ℃, add wheat koji and brewer yeast and carry out diastatic fermentation, the wheat koji add-on is a 160Kg/ ton rice, the brewer yeast add-on is a 560g/ ton rice, treats that the rising of product temperature can drive rake for 4-7 ℃, enters the secondary fermentation phase after diastatic fermentation 5-7 days, add last round of distilling with vinasse gained liquor in the secondary fermentation phase, secondary fermentation phase leavening temperature is controlled at 13-15 ℃, time 25-35 days, obtains 20 °-30 ° fermented wine; The vinasse that obtain ferment in 25-30 ℃ of environment again and distilled in 30-45 days, obtain 60 °-65 ° liquor, use for next round.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101976415A CN101402908B (en) | 2008-11-14 | 2008-11-14 | Method for improving ferment distilled spirit degree by distilling with vinasse |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101976415A CN101402908B (en) | 2008-11-14 | 2008-11-14 | Method for improving ferment distilled spirit degree by distilling with vinasse |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101402908A CN101402908A (en) | 2009-04-08 |
| CN101402908B true CN101402908B (en) | 2011-12-28 |
Family
ID=40537073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101976415A Expired - Fee Related CN101402908B (en) | 2008-11-14 | 2008-11-14 | Method for improving ferment distilled spirit degree by distilling with vinasse |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101402908B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107488563A (en) * | 2017-10-20 | 2017-12-19 | 北京清宫酒业有限公司 | A kind of method made wine using RHIIZOMA DIOSCOREAE from Henan of China vinasse |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1197114A (en) * | 1997-04-21 | 1998-10-28 | 龙红松 | Prodn. method of wine and wine thereof |
| CN101012430A (en) * | 2007-02-09 | 2007-08-08 | 陈永法 | Process of deep fermenting monascus wine |
-
2008
- 2008-11-14 CN CN2008101976415A patent/CN101402908B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1197114A (en) * | 1997-04-21 | 1998-10-28 | 龙红松 | Prodn. method of wine and wine thereof |
| CN101012430A (en) * | 2007-02-09 | 2007-08-08 | 陈永法 | Process of deep fermenting monascus wine |
Non-Patent Citations (2)
| Title |
|---|
| 洪松等.曲酒丢糟的利用研究(第4报)――酒厂利用丢糟的效益分析.《酿酒》.1990,(第06期),第20-24页. * |
| 王计胜.利用丢糟制曲的探讨.《酿酒科技》.2007,(第02期),第70-71页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101402908A (en) | 2009-04-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106635730B (en) | Quinoa vinegar and preparation method thereof | |
| CN102433255B (en) | Method for producing table vinegar by adopting two-step acetic acid fermentation method | |
| CN101215517B (en) | Technique for producing germinating brown rice vinegar and products thereof | |
| CN103122304B (en) | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process | |
| CN108504497B (en) | Preparation method of high-alcoholic-strength red yeast rice wine | |
| CN103923797B (en) | Method for brewing low alcohol yellow wine rich in isomaltooligosacharide | |
| CN105623949A (en) | Fruit and grain mixed fermented nutritional liquor | |
| CN103602576B (en) | Preparation method of barley vinegar | |
| CN101748025A (en) | Compound lemon wine and preparation method thereof | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN104745399A (en) | Brewing method capable of increasing content of Monacolin K in monascus rice wine | |
| CN101575620B (en) | Method for producing fermentation raw material, rice bran oil and protein feed by comprehensively utilizing rice bran | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN103224866A (en) | Potato distillate spirit brewing method | |
| CN103725478A (en) | Cordyceps yellow wine and brewing process thereof | |
| CN104513781A (en) | Method for producing edible vinegar through acetic acid fermentation process | |
| CN105410861B (en) | A kind of method to be made soy sauce using distillers ' grains as raw material | |
| CN105039132B (en) | Sea-buckthorn vinegar preparation method | |
| CN102220210B (en) | Producing method of novel cross-steaming wine related in white spirits | |
| CN101402908B (en) | Method for improving ferment distilled spirit degree by distilling with vinasse | |
| CN110157568A (en) | A kind of glutinous sorghum wine and its brewing method | |
| CN103468559A (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN110042037A (en) | A kind of preparation method of raw material vinegar | |
| CN104862178A (en) | Brewing method of low methanol red date brandy | |
| CN103087895A (en) | Tartary buckwheat vinegar submerged fermentation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111228 Termination date: 20171114 |